Pisto con huevos — a Spanish ratatouille of slow-cooked peppers, courgette, aubergine and tomato, with eggs cracked over and baked into the sauce. Rustic, wholesome comfort.
- 2 tblsp Olive Oil
- 2 Onion
- 4 Chopped Garlic Clove
- 5 Mixed Peppers
- 1 teaspoon Oregano
- Sprigs of fresh Thyme
- 4 leaves Bay Leaves
- 2 chopped Courgettes
- 1 chopped Aubergine
- 4 large Tomato
- 4 large Egg
- Handful Parsley
Video
Preparation
- Heat the oil in a large flameproof casserole or cast-iron skillet over low heat. Add the onions and a sprinkle of salt, cover, and cook gently for 15 minutes, stirring occasionally. Add the garlic and cook for another 2 minutes.
- Throw in the peppers and cook over medium heat, covered, for about 5 minutes, stirring every so often, until just tender.
- Mix in the oregano, thyme, bay leaves, some black pepper and a little salt if needed. Tip in the courgettes and aubergine, combine thoroughly, and cook over medium heat, covered, for 10 minutes. Stir in the tomatoes, cover, and cook for 20 minutes, stirring occasionally.
- Carefully crack the eggs over the pisto, trying not to break the yolks. Cook in the sauce over medium heat for 5–6 minutes until the eggs are just set but still a little soft, then scatter with parsley before serving.
